Use of natural low-methoxyl pectin from sunflower by-products for the formulation of low-sucrose strawberry jams.

Nerea Muñoz-AlmagroSara Garrido-GalandDiego TaladridM Victoria Moreno-ArribasMar Villamiel Antonia Montilla

Published in: Journal of the science of food and agriculture (2022)

The results show the usefulness of sunflower pectin for the elaboration of jams of low glycaemic index. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Keyphrases

type diabetes
public health
climate change
drug delivery
systematic review
cell wall
human health